Kyatchi: The Tour

Kyatchi: The Tour

Baseball and sushi might go together in our minds like, well, hot dogs and sushi, but don’t let the unlikely pair deter you: When you go to the new sushi spot Kyatchi, order a hot dog. Specifically, order the House Dog, a long and thin spicy, snappy sausage made by Peterson Limousin Farms that is topped with a salad of raw carrots, cucumbers, onions, and tomatoes, all cut into miniscule cubes, and finished with a squiggle of the all-important Kewpie mayo, a tart, pale yellow Japanese mayonnaise. Of course, also check out the sushi, which is not what you’d expect, or at least not what we, as Americans living in a gilded age of cheap, accessible, anything-goes sushi, expect in a hand roll. There’s no eel sauce, no tempura-fried business, and no spicy tuna in sight. The special rolls are simple and tend to highlight a single ingredient; the majority are actually vegetarian, such as the pickled plum with shiso leaf, the avocado, or the marinated calabash squash. In the tradition of Izakaya, Kyatchi also offers some snack-sized small plates. Try the subtle nearly-raw chopped scallops dressed with faintly floral yuzu and crisp microgreens. With some fine-tuning, this could be the new go-to spot for responsible, sustainable sushi and seafood, or for hotdogs and happy hour. Or both. PHOTOS BY ALMA GUZMAN

Baseball and sushi might go together in our minds like, well, hot dogs and sushi, but don’t let the unlikely pair deter you: When you go to the new sushi spot Kyatchi, order a hot dog. Specifically, order the House Dog, a long and thin spicy, snappy sausage made by Peterson Limousin Farms that is topped with a salad of raw carrots, cucumbers, onions, and tomatoes, all cut into miniscule cubes, and finished with a squiggle of the all-important Kewpie mayo, a tart, pale yellow Japanese mayonnaise. Of course, also check out the sushi, which is not what you’d expect, or at least not what we, as Americans living in a gilded age of cheap, accessible, anything-goes sushi, expect in a hand roll. There’s no eel sauce, no tempura-fried business, and no spicy tuna in sight. The special rolls are simple and tend to highlight a single ingredient; the majority are actually vegetarian, such as the pickled plum with shiso leaf, the avocado, or the marinated calabash squash. In the tradition of Izakaya, Kyatchi also offers some snack-sized small plates. Try the subtle nearly-raw chopped scallops dressed with faintly floral yuzu and crisp microgreens. With some fine-tuning, this could be the new go-to spot for responsible, sustainable sushi and seafood, or for hotdogs and happy hour. Or both. PHOTOS BY ALMA GUZMAN